Pasta Primavera with Roasted Vegetables (Printable)

An Italian-inspired pasta with roasted seasonal vegetables, garlic, olive oil, and fresh Parmesan. Vegetarian, easy to prepare.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 medium yellow squash, sliced
04 - 1 red bell pepper, cut into strips
05 - 1 yellow bell pepper, cut into strips
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 cup broccoli florets

→ Seasonings and Aromatics

09 - 3 tablespoons extra virgin olive oil, divided
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - ½ cup freshly grated Parmesan cheese
16 - 2 tablespoons chopped fresh basil or parsley
17 - Lemon wedges, optional

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli on the prepared sheet. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly and spread in a single layer.
03 - Roast for 18 to 20 minutes, stirring once halfway through, until lightly browned and tender.
04 - Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta cooking water, then drain pasta.
05 - In a large skillet over medium heat, add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
06 - Add roasted vegetables and cooked pasta to the skillet. Toss gently, adding reserved pasta water a little at a time to loosen, if needed.
07 - Remove from heat. Stir in half the Parmesan and fresh basil or parsley. Taste and adjust seasoning as desired.
08 - Serve immediately, topped with remaining Parmesan and extra herbs. Add a squeeze of lemon juice if desired.

# Expert Tips:

01 -
  • It turns whatever vegetables you have on hand into something that feels intentional and bright.
  • The roasted vegetables bring a sweetness and depth you just can't get from boiling or steaming.
  • It comes together in less than an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle in together.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll lose that caramelized sweetness.
  • Reserving pasta water is not optional, that starchy liquid is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the garlic to the skillet off heat or just as it warms up, because burned garlic tastes bitter and will ruin the whole dish.
03 -
  • Use a mix of pasta shapes if you have partial boxes lying around, it adds texture and uses up what's already in your pantry.
  • Toss the hot pasta with a little olive oil immediately after draining if you're not adding it to the skillet right away, so it doesn't stick together.
  • Grate the Parmesan yourself instead of using the pre grated kind, it melts better and tastes sharper and more alive.
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